Creamy Potato Cauliflower and Ham Soup
Warm up with a comforting bowl of Creamy Potato Cauliflower and Ham Soup, the ultimate blend of hearty, nourishing ingredients in every spoonful. This one-pot wonder combines creamy russet potatoes, tender cauliflower florets, and savory diced ham for a velvety, protein-packed soup that’s as satisfying as it is flavorful. Simmered in chicken broth and enriched with whole milk and heavy cream, this easy recipe strikes the perfect balance of rich indulgence and wholesome goodness. A gentle touch of garlic, onion, and optional fresh thyme adds layers of aromatic complexity, while a quick whirl with an immersion blender lets you customize the texture to your liking. Perfect for busy weeknights or cozy family dinners, this versatile soup is ready in under an hour and can be topped with cheddar cheese or fresh parsley for an extra burst of flavor. Whether you’re chasing comfort or feeding a crowd, this creamy soup promises to be a new go-to favorite!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 4 medium russet potatoes, peeled and cubed
- 1 medium head cauliflower, broken into florets
- 1.5 cups cooked ham, diced
- 5 cups chicken broth
- 1 cup whole milk
- 0.5 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 teaspoon fresh thyme, chopped (optional)
- 0.5 cup shredded cheddar cheese (optional for topping)
- 1 tablespoon chopped parsley (optional for garnish)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and sauté for 3-4 minutes, or until softened and translucent.
Add the minced garlic and cook for another 1-2 minutes until fragrant, stirring frequently to prevent burning.
Stir in the cubed potatoes, cauliflower florets, and diced ham. Pour in the chicken broth, ensuring the vegetables are submerged. Increase the heat to bring the mixture to a boil.
Once boiling, reduce the heat to low and simmer for 20-25 minutes, or until the potatoes and cauliflower are tender when pierced with a fork.
Using an immersion blender, partially blend the soup directly in the pot to your desired consistency. You can leave some chunks for texture or blend it completely smooth. Alternatively, transfer half the soup to a blender, purée it, and return it to the pot.
Stir in the milk, heavy cream, salt, pepper, and thyme (if using). Let the soup warm through for 5 minutes on low heat, but do not allow it to boil.
Taste and adjust the seasoning if needed. If the soup is too thick, you can thin it out with additional broth or milk.
Ladle the soup into bowls and top with shredded cheddar cheese and chopped parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.6 g | 24% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 1656 mg | 72% | |
| Total Carbohydrate | 36.5 g | 13% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 7.8 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 176 mg | 14% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 1280 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
